Calypso Chicken with Sautéed Plantains and Down-Island Salsa

By Lv2Cook

Ingredients

• 2 1/2 cups chopped onion
• 1/2 cup minced green bell pepper
• 2 tablespoons fresh lime juice
• 1 teaspoon minced fresh thyme
• 2 garlic cloves minced
• 6 (4-ounce) skinned, boned chicken breast halves
• 3/4 teaspoon salt divided
• 1/2 teaspoon pepper
• 2 teaspoons vegetable oil
• Cooking Spray
• 1 (14.5-ounce) can diced tomatoes undrained
• 1/2 cup water
• 1 serrano chile
• Down-island Salsa (recipe follows)
• Sautéed Plantains (recipe follows)
• 3 cups hot cooked long-grain rice
• Fresh thyme sprigs (optional)
• Lime wedges (optional)
• DOWN-ISLAND SALSA
• 1/4 cup firmly packed brown sugar
• 3 tablespoons white rum
• 2 tablespoons fresh asparagus
• 1 teaspoon minced seeded serrano chile
• 4 cups fresh pineapple cubes (1-inch)
• 1 cup diced peeled ripe mango
• 1 cup carambola (starfruit) halved lengthwise and thinly sliced
• SAUTEED PLANTAINS
• 1 tablespoon vegetable oil
• 3 ripe plantains peeled and sliced lengthwise

Details

Servings 1

Preparation

Step 1

Combine first 6 ingredients in a bowl; toss to coat. Cover and refrigerate 1 hour, turning occasionally.

Remove chicken from marinade, reserving marinade; sprinkle chicken with 1/2 teaspoon salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken; sauté 1 minute per side or until browned. Add reserved marinade, remaining 1/4 teaspoon salt, tomatoes, water, and serrano chile; bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard chile. Top each chicken breast with tomato mixture; serve with Down-Island Salsa, Sautéed Plantains, and rice. Garnish with thyme sprigs and lime wedges, if desired.

Serving Size: 1 chicken breast, 1/3 cup sauce, 2/3 cup salsa, plantain half, and 1/2 cup rice
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To Make Down-Island Salsa: Combine first 3 ingredients in a large bowl; stir well. Add remaining ingredients; toss to coat. Chill at least 2 hours.
Recipe Makes: 6 cups
Serving Size: 2/3 cup

To Make Sautéed Plantains: Heat oil in a large nonstick skillet over medium-high heat. Add plantains; sauté 1 1/2 minutes per side or until browned. Slice, if desired.